Strawberry Scones Recipe
Here's a recipe for strawberry scones that are sweet, nutty and deliciously moist. Fresh strawberries are best, but frozen strawberries will work, too. Just thaw them enough so that you can give them a quick chop before adding them to the dough.
Two important tips: Firstly, don't overwork the dough, whether it's when you're bringing the dough together or rolling it out. If you do, the glutens in the flour will overdevelop and your finished scones will come out too tough and hard.
And secondly: Use fresh baking powder! If it's been more than six months since you bought the baking powder in your pantry, you should replace it. And if you don't know how long it's been, replace it anyway. Baking powder loses its potency quickly, and your scones won't rise properly if it's too old.
For more info, check out how to make scones.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 2 cups all-purpose flour, unsifted
- 1 Tbsp baking powder
- 2 Tbsp granulated sugar
- ½ tsp salt (table salt, not Kosher)
- 4 Tbsp butter (½ stick)
- 3 eggs
- ½ cup heavy cream, plus more as needed (see variation 2 below)
- 1 cup strawberries, hulled and chopped (see note below)
- ½ tsp pure almond extract
- Preheat oven to 400°F.
- Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.
- Beat one of the eggs along with a tablespoon of water in a small bowl and set aside.
- In a large mixing bowl, combine flour, baking powder, sugar and salt.
- Cut in the butter until the mixture resembles large crumbs.
- In a separate bowl, beat the remaining two eggs and stir in the cream and almond extract. Stir the egg-cream mixture into the dry ingredients and the stir in the chopped strawberries.
- Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add more cream, a tablespoon at a time, until it does. But don't overwork the dough, or your scones will turn out hard.
- Roll the dough out to a thickness of 1 inch. But don't spend too much time rolling it or you'll overwork it and end up with tough scones. Cut the dough into rounds with a round or fluted pastry cutter (or see variation below).
- Place scones on your prepared baking sheet.
- Brush the tops of the scones with the egg wash from earlier. Transfer the pan to the oven and bake 15 minutes or until golden.
Makes 8-12 scones, depending on how big you cut them.
Variation: For triangular scones, turn the dough out and separate it into two halves. Form each half into roughly circular shape, being careful not to overwork the dough. Then roll each half to to 1-inch thickness, and cut into wedges with a knife. Proceed with remaining steps as written.
Variation 2: Substitute 1 small container (6 oz) of vanilla, orange or lemon yogurt (or even strawberry, if you can't get enough strawberry in your strawberry scones) for the heavy cream.